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Protein requirements of boars of high genetic potential for lean growth

Published online by Cambridge University Press:  02 September 2010

D. S. Rao  and
K. J. McCracken
D. S. Rao
Affiliation:
Department of Food and Agricultural Chemistry, Queen's University of Belfast, Newforge Lane, Belfast BT9 5PX
K. J. McCracken
Affiliation:
Department of Food and Agricultural Chemistry, Queen's University of Belfast, Newforge Lane, Belfast BT9 5PX Food and Agricultural Chemistry Research Division, Department of Agriculture for Northern Ireland, Newforge Lane, Belfast BT9 5PX
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Abstract

Six replicates (five Landrace and one Duroc) of four littermate entire male pigs were used to evaluate the effect of protein level in diets of constant amino acid composition on live-weight gain, efficiency of gain, nitrogen balance and carcass characteristics. The diet contents ranged from 151 to 282 g crude protein (CP) and 8·5 to 16·4 g lysine per kg dry matter (DM) and were studied over two live-weight ranges, 33 to 55 kg and 55 to 88 kg. All the diets had similar metabolizable energy (ME) values (15·0 MJ/kg DM). Pigs were given food twice daily to appetite. Sixteen pigs (four replicates) were used for metabolism trials at 35 to 43, 58 to 65 and 78 to 88 kg live weight and after attaining a live weight of 88 kg they were slaughtered to assess carcass characteristics. Between 33 and 55 kg live weight significantly linear improvements (P < 0·01) in the daily live-weight gain and in the ratio ME: live-weight gain were observed for daily intakes in excess of 300 g ideal protein and 21 g lysine (212 g CP and 12·5 g lysine per kg DM). Between 55 and 88 kg live weight, linear improvements in the same two variables were observed for daily intakes of 395 g ideal protein and 28 g lysine (212 g CP and 12·5 g lysine per kg DM). For the 33 to 88 kg live-weight period the average ME intake was 30 MJ/day and the predicted intakes for maximum growth and food conversion efficiency were in excess of 370 g ideal protein and 26 g lysine. Nitrogen retention improved significantly with increasing dietary crude protein content in all three balance periods. Fat thickness measurements decreased linearly (P < 0·05) and the proportions of lean and fat in rumpback increased and decreased respectively (P < 0·01) as the dietary protein level increased.

Keywords

boarscarcass qualitydietary proteingrowthlysine
Type
Research Article
Information
Animal Production , Volume 51 , Issue 1 , August 1990 , pp. 179 - 187
Copyright
Copyright © British Society of Animal Science 1990

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